Bland vegetable protein products and method of manufacture

Details Bland vegetable protein products and method of manufacture Bland vegetable protein products and method of manufacture

A - Human Necessities

23

J

99/49.2

A23J 1/14 (2006.01) A23J 3/00 (2006.01) A23L 1/015 (2006.01) A23L 1/314 (2006.01)

Patent

CA 1103087

BLAND VEGETABLE PROTEIN PRODUCT METHOD OF MANUFACTURE ABSTRACT An improved, commercial scale solvent extraction and desolventizing process for making bland vegetable protein concentrate which removes substantially all flavor-bearing substances from the concentrate, provides a nitrogen solubility index (NSI) of about 6-15 and a water absorbency of the concentrate in the range of 270-350. The resulting vegetable protein concentrate is highly suitable as a protein extender for frankfurter sausages, braunschweiger and other prepared meats. The subject vegetable protein concentrate is also useful in many other protein-containing foods including simulated meats, cereals, baked goods and snacks. The process includes extracting defatted vegetable protein flakes with an aqueous alcohol solution to remove soluble carbohydrates and flavors, and thereafter slowly desolventizing the alcohol-extracted product in a humid gas atmosphere at a relative low gas temperature of less than about 180°F (82.2°C.) for about l-6 hours. The resulting, desolventized vegetable protein concentrate is very bland, light-colored and is an economical protein extender for prepared meats which blends well and has no adverse effect on the texture or flavor of the blended products, The low temperature, fluidized bed desolventizing preserves the desirable properties obtained by the above solvent treatments and removes substantially all remaining solvent from the bland product so that the product usually contains less than .2% (2000 ppm) residual alcohol, and preferably less than .1% (1000 ppm) alcohol. The process has primary application to vegetable protein concentrate derived from soybean. Other potential vegetable protein raw materials include rapeseed, sesame seed, safflower seed, cottonseed, sunflower seed, peanut, maize, yellow field pea, horse bean.

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